Haitian Accra Fritters
By Peggy Joseph Shabazz El-Bey Zaafirah013
This is one of my favorite Haitian recipes that will leave you wanting more after the first bite. My parents used to make this on Saturdays. Sometimes, adding shredded herring fish to the mixture as well before frying. Accra can be served alone as an appetizer but is usually served at parties or gatherings with fried chicken, fried pork, or fried beef with fried plantains and a light salad or pikliz which I will post the recipe for very soon. I will also post the quick and easy version of this recipe. I hope that you enjoy this recipe as much as I have.
black eyed peas (not dried)
salt to taste
black pepper to taste
shallot or 1/2 onion
green bell pepper
scotch bonnet pepper (habanero pepper)
1Grate the malanga to make 2 cups.
2In a blender, mix the black eyed peas, 1/2 cup water, salt, black pepper, scallion, shallot or onion, garlic, green bell pepper, and scotch bonnet pepper until it's the same consistency as the grated malanga.
3In a bowl, mix the malanga with the black eye pea mixture. Mix in the beaten egg. Mix the flour and baking powder until you get a nice consistency.
4Heat the oil on high heat until very hot.
5Drop in a tablespoonful of the mixture in the hot oil.
6Do not turn to the other side until the fritter is very dark brown.
7While frying, scoop out any extra mix that breaks away from the batter in the hot oil, so it does not clutter or burn the oil.
8When both sides of the fritter are very dark brown. scoop out of oil and Drain on a paper towel.